These crispy golden oven-baked chicken filo parcels are filled with tender chicken, basil pesto, sun-dried tomatoes, prosciutto and mozzarella cheese!
Taking just 10 minutes to prepare, have this popular family dinner on the table in under an hour!
Easy chicken filo parcels are packed with flavour in every bite, and make a fuss-free family dinner that kids adore!
Like my individual chicken and leek pies, chicken empanadas and my family-sized chicken and mushroom pie they are the easiest chicken dinner recipes that are guaranteed to be met with big smiles from young and old!
Pesto is one of those magic ingredients that can pack so much flavour into a dish, from creamy pesto chicken pasta and bacon and pea risotto, to creamy pesto potato salad.
Jump to:
Why You're Going To Love This Recipe
- 6 ingredients - you only need a handful of ingredients to make these chicken filo parcels!
- Easy recipe - takes just 10 minutes to prepare.
- Comfort food - these parcels are so comforting! And by using filo pastry and pesto, rather than a creamy sauce, it makes them a little healthier too.
- Versatile - these parcels make a delicious and easy family dinner, as well as being perfect for entertaining.
- Freezer-friendly - freeze these chicken and filo parcels for up to 1 month, then defrost overnight in the fridge and heat until piping hot for the easiest dinner!
What You Need
You need just 6 easy to find ingredients to make these flavour-packed chicken parcels!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Chicken - you can either use skinless chicken breast fillets or thighs to make these parcels, or you can even use leftover cooked chicken.
- Basil pesto - use your favourite brand of store bought basil pesto for convenience, or make your own pesto.
- Sun-dried tomatoes - I recommend using sun-dried tomatoes in oil.
- Mozzarella - I prefer to use a ball of mozzarella and chop it into cubes, however you can use grated mozzarella if you prefer.
- Filo pastry - also known as phyllo pastry. This thin delicate pastry is available in the chilled or freezer section of the supermarket.
- Prosciutto - this smoked, dry cured ham adds a lovely salty, smokey flavour to the chicken parcels. You can substitute with smoked bacon, but you will need to cook the bacon before adding to the parcel.
- Butter - melted butter helps seal the pastry as well as making it crispy and golden when baked.
- Sesame seeds - to sprinkle over the top of chicken filo parcels, optional.
Equipment Required
You don't need any fancy equipment to make these filo parcels with chicken and pesto, just:
- Large bowl - for mixing the chicken filling in.
- Chopping board - to assemble the parcels on.
- Flat baking tray / baking sheet - for baking.
- Oven - I use a fan-forced oven, if you use a conventional oven, increase the temperature by 10-20 degrees Celsius.
Step By Step Instructions
These golden and crispy filo chicken parcels may look fancy, but they are very quick and easy to make!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Dice The Chicken
Preheat the oven. Spray a flat baking tray with cooking oil and set this aside.
Dice the chicken breast into bite-size cubes and place into a bowl.
Step 2 - Add The Pesto
Add the basil pesto to the cubed chicken.
Step 3 - Add The Sun-Dried Tomatoes
Add the sun-dried tomatoes to the pesto and chicken and mix to combine.
Step 4 - Prepare The Filo Pastry
Place half of the filo pastry sheets onto a chopping board and cut in half.
Set one half of the cut sheets aside.
Layer the pastry sheets so that they overlap and resemble a star shape, like in the image below:
Step 5 - Assemble The Pie
Place ¼ of the prosciutto slices into the centre of the pastry.
Top with ¼ of the pesto chicken mixture.
Sprinkle over ¼ of the cubed mozzarella.
Step 6 - Roll Up And Bake
Spread melted butter over the visible filo pastry and fold the edges over to completely enclose the chicken.
Brush the top of the parcel with melted butter and sprinkle with sesame seeds, if using.
Repeat with the remaining pastry and fillings to make 4 chicken filo pies.
Place the pies in the preheated oven and bake until golden, crispy and the chicken is cooked.
Serve chicken filo parcels immediately.
Expert Tips
- Folding the filo - don't worry too much when folding your filo pastry - as long as the filling is enclosed it doesn't matter what it looks like!
- Melted butter - this helps to 'stick' the layers of filo pastry together and crisp it up.
- Serving sizes - this recipe makes 4 large (adult-sized serve) chicken filo parcels. Alternatively, you can make 8 smaller (kid-size) parcels (or a combination of 2 large and 4 small).
- Leftovers - store leftovers in an airtight container in the fridge and consume within 1 day.
FAQs
Yes! You can reheat these chicken parcels. Reheat thoroughly in the oven or air-fryer until piping hot throughout.
Absolutely! Freeze the uncooked chicken filo parcels for up to 1 month. Allow to defrost in the fridge before cooking.
So many side dishes go well with these parcels! From simple steamed green beans or broccoli, to your favourite salad or slaw. Add a serving of crispy potato wedges or mashed potatoes for a tasty and filling meal.
Related Recipes
Looking for more easy chicken dinner recipes that kids love? Here are some of my most popular chicken recipes:
WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.
Chicken Filo Parcels
Ingredients
- 500 g skinless chicken breast fillets or thighs
- 3 tbsp basil pesto
- ½ cup sun-dried tomatoes chopped
- 125 g mozzarella chopped
- 8 sheets filo pastry
- 50 g prosciutto thinly sliced
- 40 g butter melted
- sesame seeds to sprinkle (optional)
Instructions
- Preheat the oven to 190 degrees celsius (fan forced). Spray a flat baking tray with cooking oil and set aside.
- Dice the chicken breast into 2cm cubes and place into a bowl. Add the basil pesto and sun-dried tomatoes and mix to combine. Set aside.
- Place 4 of the filo pastry sheets onto a chopping board and cut in half. Set one half aside. Layer the pastry sheets so that they overlap and resemble a star shape.
- Place ¼ of the prosciutto slices into the centre of the pastry.Top with ¼ of the chicken mixture and sprinkle over ¼ of the mozzarella.
- Spread melted butter over the visible filo pastry and fold the edges over to enclose. Brush melted butter over the top of the filo pastry and sprinkle with sesame seeds (optional).
- Repeat with the remaining pastry sheets and fillings until you have 4 chicken filo.
- Bake for 40 minutes or until golden, crispy and the chicken is piping hot and has cooked through.
- Serve immediately.
Notes
- Folding the filo - don't worry too much when folding your filo pastry - as long as the filling is enclosed it doesn't matter what it looks like!
- Melted butter - this helps to 'stick' the layers of filo pastry together and crisp it up.
- Serving sizes - this recipe makes 4 large (adult-sized serve) chicken filo parcels. Alternatively, you can make 8 smaller (kid-size) parcels (or a combination of 2 large and 4 small).
- Storing - store leftovers in an airtight container in the fridge and consume within 1 day.
- Freeze - freeze uncooked chicken filo for up to 1 month. Allow to defrost in the fridge before cooking.
- Reheat - chicken filo parcels in the oven or air fryer until piping hot.
Leave a Reply